Salisbury Steaks

By jeaklor

Ingredients

• 1/3 Cup finely chopped onion
• 2 Tbl uncooked instant rice
• 1/8 Tsp salt
• 1/8 Tsp pepper
• 1 egg white
• 1/2 Lb lean ground beef
• 3 Tsp olive oil, divided
• 3/4 Cup sliced fresh mushrooms
• 1 Cup beef broth
• 2 Tsp Worcestershire sauce
• 1 Tbl cornstarch
• 1 Tbl cold water

Details

Servings 2

Preparation

Step 1

In a small bowl, combine the onion, rice, salt, pepper and egg white. Crumble beef
over mixture and mix gently. Shape into two 4-1/2-in. x 2-in. oval patties.
In a large skillet, brown patties in 1-1/2 teaspoons oil for 3-4 minutes on each
side. Remove and set aside; drain drippings. In the same skillet, cook
mushrooms in remaining oil until tender. Stir in broth and Worcestershire sauce.
Return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for
10-15 minutes or until rice is tender and meat is no longer pink. Remove
patties; keep warm. Combine cornstarch and water until smooth; stir into pan
juices. Cook and stir for 2 minutes or until thickened. Serve with patties.